Thai Cucumber Salad with Splenda
Adapted from Budget Bytes’ Thai Cucumber Salad.
As I try a new recipe, I try to follow it very strictly the first time. And then I will start to experiment with it. That’s the theory. In reality, I substitute ingredients if I don’t immediately have everything I need, and hope for the best.
When I first made this recipe, I didn’t have rice vinegar so I used red wine vinegar. It wasn’t a bad choice, but having experimented, I think rice vinegar is the better option.
As I learn more and more about nutrition and preventing, one thing became clear – I need to find new recipes. Because I keep reading that I should be eating a lot of vegetables if I want to prevent developing type 2 diabetes. And I do not think of myself as a person who likes vegetables.
As a child, I would eat raw carrots, peas, and corn. But not creamed corn, that was gross (still is!). I was brought up with the grand English tradition of boiling the taste right out of food. I’ve learned to like stir fry and some salads. But it’s a struggle to incorporate vegetables into my daily meals.
Cucumber, a low-carb choice
When I found this recipe on Budget Bytes, I knew I had to try it. Why? Because one of the vegetables I like is cucumber. And cucumbers are low in calories and high in fibre – two health benefits that I need.
Cucumbers by themselves are not a cure or a prevention of diabetes. But they certainly don’t hurt. They are low in carbohydrates and therefore can be eaten in large servings. They’re a high fibre food, creating a feeling of fullness without consuming a high number of calories.
I changed a couple of ingredients from the original recipe. I cut out the salt because I don’t like salt. I substituted slivered almonds for chopped peanuts, because I’m too lazy to chop peanuts.
I also don’t slice my cucumbers as prettily as Budget Bytes does. Ah well. It’s yummy and I like it, that’s good enough for me!